Normally I’ve let the restaurant chefs contend with all the big ol’ pots of boiling water and Old Bay seasoning required for a proper shrimp boil. Well, until I stumbled upon this gem of a recipe.

I’m already a big fan of sheet pan suppers because not only is everything insanely flavorful when roasted in the oven, but clean-up is a total snap. Just throw the foil or parchment paper away, and you’re done.

What makes this particular shrimp boil so special, too, is that while you parboil the potatoes and the fresh corn briefly on the stove beforehand, everything, including the shrimp, gets a nice Old Bay butter bath and goes straight into the oven. This gives the Andouille and the potatoes far better texture than the usual boil and all that roasted garlic is heavenly.

In lieu of the traditional newspaper for serving, I arranged everything on a big ol’ serving platter, and since a picture is worth a thousand words, I’ll let you decide how it went over. Let’s just say it’s already been requested for the second week of the NFL season (homemade meatball sandwiches and garlic home fries are our tradition for week one).